Marinade sauce

• 4 onions
• 1 carrot
• 1 parsnip
• ½

Cut the onions, carrot, parsnip and celery into fine strips, sauté in oil, add the tomato juice or paste and the meat stock and simmer for 10-12 minutes. Add the sugar, vinegar and salt, and bring to the boil, then take from the heat, add the bay leaves and cayenne pepper and pour into a glass or china container to cool.